Low-Carb Pizza Crust
- Total time
- 33 minutes
- Calories
- 248 kcal
- Protein
- 15 g
- Serves
- 4 (1/4 of one 10-inch crust)
This low carbohydrate pizza crust uses almond flour, mozzarella, egg, and psyllium husk to make one crisp-edged 10-inch base. It is baked before topping so the center sets, then finished with a modest amount of sauce and toppings.
Nutrition per serving
- Calories
- 248 kcal
- Protein
- 15 g
- Carbs
- 7 g
- Fat
- 19 g
- Fiber
- 3 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 18 minutes
Ingredients
- 1 1/2 cups (150 g) finely ground blanched almond flour
- 1 1/2 cups (170 g) low-moisture part-skim mozzarella, shredded
- 1 large egg (50 g)
- 1 tablespoon (8 g) ground psyllium husk
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon olive oil, for the parchment
Before you start
- Use finely ground blanched almond flour, not almond meal; meal makes a coarser, more fragile crust. Psyllium gives the dough structure and is not optional in this formula.
- This is a cheese-and-almond-flour crust, not a yeast dough. It is suitable for a 10-inch thin pizza and no more than 1/3 cup sauce plus 3/4 cup light toppings; heavy or wet toppings soften it.
- Contains tree nuts, milk, egg, and psyllium. It is not automatically suitable for any other dietary pattern; check each topping separately.
Instructions
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment and brush the parchment with the olive oil.
- In a microwave-safe bowl, heat the mozzarella in 20-second bursts, stirring between bursts, until melted and stretchy, about 60 seconds total. Let it stand for 1 minute so it is hot but manageable.
- Stir in the almond flour, psyllium, baking powder, salt, and egg until a soft dough forms. Knead in the bowl with a silicone spatula for about 30 seconds; if the egg is still streaky, keep mixing until it disappears.
- Place the dough on the prepared parchment. Cover with a second sheet of parchment and press into a 10-inch round, about 1/4 inch thick, keeping the center no thinner than the edge. Remove the top parchment and prick the center 8 to 10 times with a fork.
- Bake for 12 to 14 minutes, until the rim is golden and the center is dry to the touch. Add no more than 1/3 cup sauce and 3/4 cup toppings, then bake 4 to 6 minutes more until the toppings are hot. Rest 3 minutes before cutting into four pieces.
Meal prep, storage, and reheating
Bake the untopped crust, cool completely, and refrigerate it airtight for up to 3 days or freeze for up to 1 month. Reheat it directly on a baking sheet at 400°F (200°C) for 5 minutes before topping, then finish baking as directed.